Chili peppers, popularly known as pilipili, are a common ingredient in many Tanzanian dishes, adding heat and flavor to everyday meals.
Beyond their fiery taste, they contain compounds that can influence health in both positive and negative ways, depending on how they are consumed.
One of the main active components in chili peppers is capsaicin, which gives them their characteristic heat.
Nutrition experts say capsaicin has several benefits, including boosting metabolism and promoting fat burning, which can support weight management.
It is also linked to improved blood circulation and lower levels of bad cholesterol, reducing the risk of cardiovascular problems.
“Chili is not just a spice. It’s packed with vitamins like C and A, and powerful antioxidants that strengthen the immune system,” says a nutrition specialist in Dar es Salaam.
These nutrients play a vital role in protecting the body against infections and chronic illnesses such as diabetes and cancer.
In addition, capsaicin is widely used in pain-relief creams to treat muscle and joint pain, thanks to its anti-inflammatory properties. Moderate consumption of chili can also stimulate the production of digestive juices, improving food digestion.
However, the fiery spice is not without risks. Health experts caution that eating too much chili can irritate the stomach lining, leading to discomfort and worsening conditions such as ulcers, gastritis, or acid reflux. Some people experience stomach pain, diarrhea, or nausea after consuming very spicy meals.
“Chili should be eaten in moderation, especially by people with stomach complications,” warns the expert.
Improper handling of raw chili can also cause skin and eye irritation, making it essential to wash hands thoroughly after preparation.
In short, chili peppers offer notable health benefits, from boosting metabolism to strengthening immunity. But for those with sensitive digestive systems, it is best to limit intake or seek medical advice before adding extra spice to meals.